It’s FRIDAY!!! Who’s happy it’s Friday? I need a woot woot because this has been the longest week ever! I’ve been a little under the weather and have gone through maybe 2 full boxes of kleenex. I’m not lying.
So, today I need to share a little somethin’ sweet, creamy and dreamy . . .
I made this beautiful thing on a day where I was experimenting and cooking with puff pastry and I’m so glad I did! This baked treat combines so many things I love: fresh ricotta cheese (yup, you heard me right), sweet Bosc pears, walnuts and honey . . all on a flaky, buttery puff pastry.
This is perfection you guys.
I wasn’t going to top this baby with anything . . but then I had this fabulous Organic Hazelnut Spread. .
And these walnuts which I seem to add to everything . .
So, if you’re in need of something quick, easy, sweet and delicious, give this recipe a try! And if the ricotta doesn’t float your boat, you can use mascarpone mixed with honey instead. . enjoy!!
Puff Pastry with Ricotta, Bosc Pears and Walnuts
Ingredients
- 2 sheets frozen puff pastry thawed
- 1/4 cup fresh ricotta cheese
- 1 Bosc pear sliced crosswise
- chopped walnuts
- honey
- organic hazelnut spread melted
Instructions
- Preheat your oven to 375 degrees and prepare a parchment paper lined baking sheet.
- Combine the 2 slightly thawed puff pastry sheets, connecting them on one end (overlapping just an inch) and spread on the fresh ricotta cheese in the center, leaving a 2 inch border around the edge. Layer on the Bosc pear slices and arrange however you want. Fold over the edges of the puff pastry, creating a border of pleats all around. Top with the walnuts and bake for about 25 to 30 minutes or until the puff pastry is golden brown.
- Remove from the oven and let cool for about 3-5 minutes. Drizzle on just a touch of honey and lots of organic hazelnut spread. Enjoy immediately!
More on Nocciolata Organic Hazelnut Spread:
“Quality ingredients produce superior taste. Only certified organic ingredients go into each jar of creamy, dreamy Nocciolata. That means no chemicals, no artificial flavors, no GMOs and absolutely zero palm oil. Nocciolata is still made following the Rigoni’s exclusive family recipe. It is a slow process that uses only carefully selected ingredients like dark chocolate from the Antillean Islands, Italian hazelnuts (16%), brown sugar, skim milk and Bourbon vanilla extract.”
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Disclosure: I received a sample of the Nocciolata from the manufacturer; I was not required to write a post. All opinions stated here are 100% my own.
WOW! Heaven on earth or what?! I’m very happy it’s Friday, and in celebration need to make this! Looks delicious!
hi Jessica! thanks so much! and yes, TGIF!
I am happy it’s Friday!! It’s one hour away from my hometime at work so I am pretty much rejoicing, yay!! I am also seriously drooling over this gorgeously perfect puff pastry tart – sweet pear, ricotta, gorgeously chocolatey hazelnut spread and walnuts – yum. Sounds like perfection Alice. Cannot wait to try this recipe xx
haha, thank you so much, Laura! 🙂 hope you have a great weekend too!!
Ricotta is one of my favorite soft cheeses too! I know some people hate it, but for it’s something I look forward to eating. The rest of the ingredients are just amazing Alice, perfect, perfect. Woot woot!!
Paula!! so nice to hear from you! How are you?? and thank you so much!! I love ricotta too!! 🙂
Oh this looks so amazing! I can’t wait to pin! And so simple too!
Thanks, J! and yes! simple wins sometimes! 🙂 have a great weekend!
TGIF dearest Alice! Ugh, I’m so sorry to hear about you being sick. Feeling ill during the summer is the worst. At least you were still feeling up to baking and girl, your experimentation yielded one kick ass, delicious dessert! I love every flavour and texture that you’ve used here. I hope you feel better soon and have a wonderful weekend.
Thanks so much, Nancy! I think the worst is behind me. . . the worst and a sh*tload of kleenex! 🙂
I imagine that this tastes like a big, delicious danish… which means I’m all about it. 🙂 It looks incredible, especially with that chocolate hazelnut drizzle! Love the fact that the ricotta cheese balances out the sweetness. Yum!!
Hi Dianna, yes!!! it did exactly! for me, the ricotta was perfect!
This looks amazing! I love the flavours and simplicity of the recipe! 🙂
Thanks so much, Jess!!! yes, sometimes it’s the simple recipes that win! 🙂
I think there needs to be a law against getting sick in June. So frustrating huh? Hopefully you are feeling better! This lovely dessert would definitely help me deal with any illness! Love all those flavors together!
I just got a sample of Nocciolata as well and can’t wait to try it! Looks like I need to try this recipe now! Love the sound of this … the flavor combo sounds intensely awesome!
haha, awesome!